Nov 10 2009

My Favorite Hot Dip

November 10th, 2009 at 4:21 pm (AST) by Jake Richter

I’ve already mentioned one of my favorite versatile food items is mayonnaise. And when I cook savory dishes, I find myself eagerly looking towards garlic as one of my ingredients.

That’s why it’s probably no surprise that my favorite hot dip combines mayonnaise and garlic, and to provide some substance, it also includes Parmesan cheese and artichoke hearts. And it’s incredibly easy to make, although I have not come up with a good and short name for the Garlic Parmesan Artichoke Mayo Dip.

First, pre-heat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

Then, get a baking dish, and then combine equal portions (by volume) of grated Parmesan cheese (like Kraft’s), canned artichoke hearts, and mayonnaise. I usually use a cup of each.

Then add as much minced garlic as you think you can handle. I personally add 10-20 cloves depending on whether I will be meeting with others the next day (less cloves if I like the people I’m meeting, more if I don’t or am not meeting with anyone). I should add that while you can sometimes buy minced garlic at the supermarket, the acidic liquid they package it in robs the garlic of a lot of its pungency, so I prefer fresh or at least some of the garlic that I have pre-minced and stored in oil with salt for later use.

After you have thoroughly blended all the ingredients and smoothed out the top to make it nice and flat, pop the baking dish into the oven and cooking until the top is a nice light to medium brown color. Remove from the oven and let sit for about 15 minutes.

Serve with something nice and crisp. Folks who eat carbs might enjoy it with tortilla chips, pita chips, or toasted wafers of baguette. Low carbers can use cucumber slices or pork rinds. At home we also use the dip as a condiment for meats like steak or pork.

The Garlic Parmesan Artichoke Mayo Dip is also a great thing to bring to pot-lucks and BBQs.